'Potted' Partridge

With Christmas just around the corner, it’s time to start thinking about recipe ideas for the festive period. This potted partridge recipe can be pre-prepared a couple of days in advance as a lovely dinner party starter. Plus, you’ll then have more time to spend with your guests.


  • 2 partridge
  • 1/4 tsp of mace
  • Large pinch of ground cloves
  • 1 tbsp of olive oil
  • 1 sprig of thyme
  • 1 bay leaf
  • 8 rashers of streaky bacon
  • 2 tbsp of port or red wine
  • 1 tbsp of red wine vinegar
  • 6oz of butter
  • Juice of half a lemon and melba toast to serve


  1. Mix the mace, cloves, salt and pepper and rub over the partridge. Leave in the fridge for at least 2 hours, longer if you can.
  2. Preheat the oven to 180C/350F/gas mark 4. Seal the partridge in hot oil in a dish on a high heat until the skin is brown. Add the thyme and bay leaf to an oven proof dish and place both partridges on top. Cover with the rashers of bacon.
  3. Add the port (or wine), vinegar and 1oz of the butter. Cover the dish with a lid and place in the oven for 90 minutes.
  4. Leave to cool for a couple of hours. When completely cool, pick off the meat, place in food processor along with the bacon and juices (pick out the bay leaf and thyme). Add 4oz of butter and blend to a smooth paste.
  5. Season and add lemon juice. Pack into 6 small pots. Melt the remaining 1oz of butter and spoon the clear part over the top to seal.
  6. Keep in the fridge for at least a day to develop the best flavour. Enjoy with melba toast.

Whole game meat as well as breast fillets are now available to buy online. Browse the range.

Don’t fancy making your own pâté? Choose from Grouse, Brandy & Herb Pâté or Pheasant, Pistachio & Port Pâté.